Spiced Red Currant Jelly
Take advantage of the short red currant season and preserve these little red berries to enjoy all year long. Infused with warm spices, this jelly is perfect for the Christmas Season.
  • 12 cups red currants
  • 1/2 cup orange juice
  • 2 1/2 cups water
  • 4 inch cinnamon stick
  • 1 tsp. whole cloves
  • 1 tsp. whole allspice
  • 7 1/2 cups granulated sugar
  • 1 pkg. certo
Wash and stem red currants. Measure 12 cups into a large, deep stainless steel saucepan. Stir in orange juice and water; set aside. Tie cinnamon, cloves and allspice in a large square of cheesecloth creating a spice bag; add to currants. Bring mixture to a boil; cover and boil gently 15 mins. crushing occasionally, Remove from heat. Pour prepared mixture into dampened jelly bag or cheese cloth-lined sieve suspended over a deep container. Let drip to collect juice. Measure sugar and set aside. Measure 5 cups juice into a large, deep stainless steel saucepan. Whisk in certo until dissolved. Stirring frequently, bring mixture to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Remove from heat; skim foam. Pour into hot sterilized jars and process as directed by manufacturer.
Makes approx. 8-9 250ml. jars. Enjoy!


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